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Nutrition Facts
Serving Size 1 (513g) Recipe makes 6 servings
Calories 438
Calories from Fat 313		(71%)
Amount Per Serving		%DV
	Total Fat 34.9g	53%
	Saturated Fat 11.5g	57%
	Monounsaturated Fat 15.3g
	Polyunsaturated Fat 4.1g
	Trans Fat 0.0g
Cholesterol 51mg		17%
Sodium 991mg		41%
Potassium 1191mg		34%
Total Carbohydrate 21.1g		7%
	Dietary Fiber 4.7g	18%
	Sugars 12.3g
Protein 13.6g		27%
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PAC Fall 2007

CulinaryQueen

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Italian Stewed Zucchini and Tomatoes

Recipe #238294 | 1½ hours | 20 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Angelique#777
Jul 2, 2007

My dislike of zucchini, in the face of this delicious and fragrant side dish, went out the window.

SERVES 6 -8 (change servings and units)

Ingredients

8 medium zucchini, sliced 1/2 in. thick
2 (16 ounce) cans s&w Italian stewed tomatoes
1 lb bacon, chopped
1 large onion
garlic clove
olive oil
thyme
oregano
basil
marjoram

Directions

1
Cook chopped bacon until done, but not crispy.Drain and set aside.
2
Saute sliced zucchini in large skillet, tossing in chopped onion, at the last moment adding crushed garlic cloves.
3
Transfer to 6-8 qt pot, adding bacon and canned tomatoes, seasonings and more garlic, plus just enough water to make sure everything is covered. C over and cook over medium-low heat until zucchini is tender, keeping an eye on the fluid.
4
Optional: Top with parmesan or grated mozzarella.

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Featured Reviews for This Recipe

From: Susie D

On Jun 28, 2009

I have made zucchinni & tomatoes many times I was pleased with this recipe. The addition of bacon is a twist & adds a new dimension to the flavor. I used 2 garlic cloves, 2 t of italian seasoning, and added a pinch of sugar.

0 people found this review helpful

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From: Leggy Peggy

On Oct 3, 2007

When my husband says 'This really is good', he really means it. I made half a recipe and a few minor changes. Rather than adding pinches of each herb, I simply tossed in a generous teaspoon of Italian seasoning. Also used chicken stock instead of water to cover the veggies. Vegetable stock would give a good result, too. The parmesan adds a nice touch. Made and enjoyed for Pick a Chef.

2 people found this review helpful

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From: CulinaryQueen

On Sep 20, 2007

PAC Fall 2007 ~ My mom makes something very similar to this except without the bacon. I like the flavor that the bacon infuses into it. Used two garlic cloves and about 1/2-1 tsp. each on the herbs except the marjoram as I didn't have any. I did add some salt and pepper to help with the seasoning. I also cooked the bacon first, then added the onion and let that cook for about 5 minutes. I then added the zucchini, tomatoes and herbs and a little water and let simmer about 20-25 minutes. I forgot to sprinkle any cheese on top but will do so with the leftovers. Thanks Angelique!

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